Used Dijon mustard instead of yellow mustard.
Didn’t use this recipe but nearly the same and seems easier to follow with pics.
Remember once Beef Wellington is ready with the pastry - chill in fridge for 30 mins. Cooked it for 45 mins on 200 degrees. Bake on a rack so the bottom doesn’t get soggy.
Forgot to add egg yolk to the pastry and it slipped off the meat when cut.
Note: Can prepare mushrooms 2 days before. Store in airtight container in fridge. Allow for it to return to room temp before using.
